One great thing about Byron Bay Chilli Co is that their recipes always make me think of the beach. That’s really valuable when you’re cooped up during late-winter cold.
These are some of the most common tamales in the Southwest. They can be found in restaurants, cafes and in the coolers toted by strolling vendors.
Hot wings are a major staple in the American grilling lexicon and now Byron Bay Chilli Co. gives us an Australian take on ’em with coconut, ginger, and curry.
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
This recipe and others can be found in Dave DeWitt’s book “A World of Curries.” If you like what you see here, pick up a copy.
Here is a recipe a hot version of Molho de Piri-Piri. Serve it with roasted potatoes and a spinach salad.
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan.